A kind of preparation method of Tujia cured pork tongue

Abstract

A preparation method of Tujia preserved pig's tongue comprises 11 processes, including material preparation, material stirring and mixing, pickling, soak cleaning, air drying, baking, smudging, color modulation, color-protecting and flavor-protecting, oil immersion and packaging. The preparation method has the following beneficial effects: traditional features of the Tujia preserved pig's tongue are maintained during the pickling process; during the smoke curing process, tongue tips are suspended upwards such that original shapes of pig's tongues are maintained and the whole body is beautiful; during smoke curing process, baking for dehydration and smudging for a tasty flavor are operated separately such that the preserved meat taste can be controlled; meanwhile, by the use of fresh pine and cypress branch, oriental oak and pepper branch for smoking, meat taste is fragrant and everlasting; by the use of smoke concentration for color modulation, natural quality of meat is maintained in the case of avoiding the use of pigments, and the brown and sallow effect also can be achieved; and through color-protecting and flavor-protecting and oil immersion, the preserved meat can be stored for a long time and will not go bad. The preserved pig's tongue prepared by the method is brown and sallow in color, is the same inside as outside, and is delicious, rich, mellow and everlasting. The more the preserved pig's tongue is chewed, more fragrant it is.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for preparing Tujia cured pork tongue. Background technique [0002] Bacon products have a history of thousands of years in China, and are mainly popular in Sichuan, Hunan, Hubei, Jiangxi, Yunnan, Guizhou, and Guangdong. Because they are usually cured in the twelfth lunar month of the lunar calendar, they are commonly called "bacon". From fresh meat processing, production to storage, the meat quality of wax products remains the same, the fragrance is maintained for a long time, and it is not bad for a long time. Unique local flavor food. [0003] Pork tongue, also known as pig's mouth strips, has firm meat, no bones, no fascia, ligaments, and no fibrous texture after cooking. It is also rich in protein, vitamin A, niacin, iron, selenium and other nutrients; make fresh pork tongue Chengba pork tongue is one of the indispensable varieties in traditional folk bacon ...

AI Technical Summary

Problems solved by technology

[0004] The traditional production of cured pork tongue is generally just rubbing spices with spices during pickling, and then letting it stand for a while before smoking. Covering with sacks for direct smoking and baking, the smoke will fill the air during smoking, pollute the environment, and have fire hazards, so it is not suitable for large-scale production; now there are special baking machines and equipment for wax products, which use sesame oil to fumigate and electric heating. Although the appearance of the cured pork tongue is beautiful, it is inconsistent on the outside and inside, and the taste is blunt, which has lost the traditional flavor characteristics.